Portokali glace

Portokali glace

Glacé orange peel

By
From
The Complete Middle Eastern Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
4 large thick-skinned oranges
880g sugar
2 tablespoons liquid glucose
or 60ml light corn syrup

Method

  1. Lightly grate the entire surface of each orange. Deeply score the peel into six segments, from the stem end to the base. Carefully remove the peel. Tightly roll up the peel, passing a needle and long thread through each roll, and tying the others to the first roll. When 12 rolls are threaded, tie the ends together to form a circle of rolls. Repeat with the remaining rolls.
  2. Dissolve the sugar in 500 ml water over medium heat. Add the glucose or corn syrup and bring to the boil. Add the strings of rolls and return to the boil.
  3. Boil gently for 10 minutes, skimming when necessary. Transfer to a bowl and leave for 24 hours so that the peel can absorb the sugar.
  4. Drain the syrup back into a saucepan. Bring to the boil over medium heat and boil for 10 minutes.
  5. Remove the threads from the rolls and pour the syrup over the rolls in the bowl. Invert a plate onto the rolls to keep them submerged in the syrup. Leave for a further 24 hours.
  6. Drain the syrup back into a saucepan. Bring to the boil and boil for 5 minutes. Add the rolls, return to the boil and boil for a further 5 minutes.
  7. Return the rolls to a bowl, submerging them as before. Leave for a further 24 hours.
  8. Place a wire rack over a dish and place the rolls on the rack to drain. Leave to dry in a warm place for 48 hours.
  9. When dry, store in a sealed container.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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